Secale multicaule 'Waldstauden'

This is the oldest known precursor of contemporary rye. This cereal, which is related to wheat and barley, is approximately 7000 years old. Primeval rye originated in the Middle East at some point, from which it spread to the Northwest and became very popular due to its weather resistance and durability. Primeval rye gives bread and rolls a darker color and a somewhat sweet taste.
In the past, this rye was sown in open spaces in the forest, hence the name Primeval Forest Rye. In other regions it is also referred to as St John's Rye, because it was sown on St. John's Day (June 24th), quite late in our current mild climate...
Due to the smaller grains, compared to traditional rye, and a relatively low yield (less than 50% of contemporary rye), the popularity of primeval rye quickly declined. Despite the obvious advantages such as its delicious taste and frost resistance, primeval rye has almost completely disappeared.
Fortunately, primeval rye has recently been successfully rediscovered. Although most types of bread and rolls are made from wheat (soft wheat, spelt, emmer or einkorn), rye is the most commonly used bread grain after wheat. Primeval rye reaches a height of up to 2 meters and the ears are normally only formed after the first exposure to frost. One of the biggest advantages of primeval rye is its strong and refined root structure, which penetrates the entire soil. The deeply rooted plant thus leaves behind a perfect soil, particularly suitable for the later cultivation of vegetables or even other cereals.
Primeval rye develops a remarkable aroma during the baking process and the very small grains give the product a somewhat sweet taste. The rye is mainly processed into wholemeal flour and grits in bread and confectionery.
The protein content is higher than 10% (which is very high) and it is also very rich in trace elements such as potassium, magnesium, iron and zinc, and contains a lot of vitamin B. Foods prepared with primeval rye are a delicious and nutritious alternative for people with wheat intolerance. (text - edited and corrected - from www.waldkorn.com)

Denominations:
Latin: Secale multicaule
Dutch: Oerrogge
Also: Oerbos Rogge, Wilde Rogge, St John’S Rogge, Boheemse Struikrogge, Waldstaudenrogge
English: St John's Rye